Photography: Randy Mayor; Styling: Melanie J. Clarke
6 servings (serving size: 1 1/3 cups soup, 1/2 teaspoon oil, and 1 1/2 teaspoons onions)

Celeriac and potatoes are the base of this deceptively rich soup. Serve as the first course of a refined menu.

How to Make It

Step 1

Combine first 6 ingredients in a large stockpot; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Place half of potato mixture in a blender; process until smooth. Repeat with remaining potato mixture. Return pureed potato mixture to pan; stir in wine and salt. Cook over medium heat for 3 minutes or until thoroughly heated. Remove soup from heat, and stir in milk.

Step 2

Divide soup evenly among 6 bowls; drizzle oil evenly over soup. Sprinkle with onions.

Ratings & Reviews

peggytoz's Review

October 30, 2012
Not bad. I liked it. I added black pepper to the final product and omitted the wine. If it passes quality control (a.k.a. DH) I will make it again.

Angelyn1976's Review

September 20, 2012

karenfar's Review

April 17, 2010
Very good recipe, but I don't know if I would serve it to company. It lacks a little in flavor although it is somewhat rich. I used all chicken broth - no water and FF milk. Maybe, for the small amount, cream or half and half would be better plus more spice would liven it up.